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Gouda Rosemary Biscuits

Yield
10-12 biscuits
Active Time
Cook Time
Total Time
These savory biscuits are filled with the rich flavor of Gouda and fragrant rosemary, perfect for a holiday brunch or dinner side.

Ingredients

  • 1 tbsp fresh rosemary, finely chopped
  • 3 cups all-purpose flour
  • 6 tbsp unsalted butter, cut into small cubes
  • 6 oz Roth Gouda, grated (set aside 2 tbsp for topping)
  • 1 cup buttermilk
  • 5 tsp baking powder
  • 1 tsp salt

Method

  1. In a large bowl, whisk together the flour, baking powder, and salt. Add the butter and use your fingertips or a pastry cutter to pinch the mixture until crumbly.
  2. Set aside a couple tablespoons of the grated Gouda, and add the remaining Gouda and rosemary to the flour mixture, stirring gently to distribute evenly.
  3. Gradually add the buttermilk in three increments, stirring with a fork each time. If needed, add more buttermilk until the dough comes together.
  4. On a floured surface, roll the dough into a rough rectangle about 1 inch thick. Fold the rectangle like a letter, bringing both sides to the middle. Repeat this one more time, then roll the dough out to ¾ inch thick.
  5. Use a 2 ½-inch round cookie cutter to cut out the biscuits, rerolling scraps as needed.
  6. Place the biscuits on a parchment-lined baking tray. Cover and place in the freezer for 30 minutes.
  7. Preheat the oven to 400°F. Lightly brush the tops of each biscuit with melted butter and sprinkle with the reserved Gouda.
  8. Bake for 17-20 minutes or until golden brown. Serve warm with preserves or butter.